Latest threads in Winemaking Craft Forumshow only best voted threads
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Wine Filters
Am I to understand that a good wine filter such as the Boun types will eliminate the need for clearing the wine, that the filter is going to remove all the haze and dead yeast and stuff and get me a...
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18 years ago
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Fortifying concord wine with brandy
Has anyone ever fortified a rather flat concord wine with brandy? I checked the archives but I don't find anything pertinent. I have a 3 gal batch which has probably aged a year. It has been...
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18 years ago
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Using innert gas in a large head space
This topic comes up fairly frequently. I would like to throw out two issues I have with using gas to top up. Comments welcome. 1) One of the questions is how much gas is needed. Someone recently said...
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18 years ago
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Acetic in barrel
I've got an apparently acetified wine in a barrel right now. Is this something that will ruin the barrel permanently, or can I clean thoroughly once I "flush" this batch?
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18 years ago
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Peanut brew?
Here's something bizzare I heard today. I was at my local homebrew store, and the woman there said that a man who bought from there regularly filled the bottom half-inch of his gallon fermenter with...
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18 years ago
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Sparkling Cider
I have a small batch of apple cider going. Brought it up to 1.095 w/ corn sugar. Want to make it sparkling. The question,,,Can I put enough sugar in it to carbonate it and have sweet sparkling, I used...
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18 years ago
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To top up?
Hi, I'm making my first batch of wine and I have question. I'm using a Wine Expert Rioja kit that will make 6 gallons. One of the steps calls for topping up to within a couple of inches of the bung so...
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18 years ago
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Freeze distilling. Good idea or bad idea?
Hi all. Never posted here before. I started off making beer, but found wine so much more interesting. Anyhow, I was wondering if anybody has an opinion on this. I was thinking of experimenting in...
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18 years ago
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Anougher wood chip question.
This is my first year of making wine. The wine is from a grape vine of what seems to be a cross between Isabella and Couderc Noir. I bought some lightly toasted wood chips to add to my wine. I do not...
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18 years ago
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Wood Chips Added Before or After Fermentation?
Recently this topic has been discussed here, and a number of people were of the opinion that adding the chips before was advantageous for reasons of subtlety and integration of flavors. I share that...
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18 years ago
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Stabilizing Wine Question
I have just started making wines after several years of beer making. So am new to it. I am wondering though about stabilizing wine and how to do it without sulphites. I don't really want to use...
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18 years ago
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Black Raspberry - ready to bottle?
All, I started a black raspberry early this past January. It has been bulk ageing since February. It was originally very bitter but is getting better. The profile is TA=.45% and Ph is in the 3.5 - 3.6...
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18 years ago
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What's the verdict on........
....the new high-end red wine kits?the ones that include a package of grapeskins.Has anyone had a chance to make and sample any of these products yet? If so,are they a great leap in quality over the...
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18 years ago
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screw caps
How do screw caps do for longer term storage/bottle aging..... compared to cork? Yeah, I know they don't allow for the minimal air transfer in and out, but I wonder just how "air tight" they really...
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18 years ago
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What is this crust at the bottom of the carboy ??
Just did final (hopefully) rack of grape wine made from home grown grapes. SG is .994,, wine clear with no off odors. Hope to bottle this week. When we finished siphoning the 5 gal carboy to a clean...
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18 years ago
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